Lemon Blueberry Waffles
- 1 ½ cups spelt flour
- 1.5 cups almond Milk
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- Zest of one lemon
- Juice of half lemon
- 1 cup blueberries
- 2 tablespoon maple syrup for batter + more to drizzle on waffles
- Add flour, baking powder, baking soda, vanilla and cinnamon to a large mixing bowl
- Add eggs and milk to a separate bowl and whisk until well combined
- Add wet ingredients to dry ingredients and stir well
- Add lemon rind, lemon juice and maple syrup to batter and stir well
- Pre heat waffle iron and pour enough mixture in to lightly cover the base of the iron. Cook per the instructions on your machine
- Add blueberries to a small saucepan. Mix water and corn flour and add to the pot. Simmer on a very low heat for around 7 minutes
- Put cooked waffle on a plate, pour on blueberry sauce and a scoop of dairy free ice cream. Drizzle with maple syrup and eat while warm
Recipe by at https://www.caseyjade.com/lemon-blueberry-waffles/
3.4.3177